TWI409036B - A black tea drink in a container - Google Patents

Abstract

Disclosed is a pleasantly mild new acidic black tea beverage in which bitter and astringent flavors are suppressed. The black tea beverage packed in a container contains sweeteners and fruit juice and 0.001 to 0.005 wt % caffeine, and is characterized by having acidity of 0.02 to 0.08%, and, when the acidity is within the aforementioned range, and a sweetness/dryness of 1.50 to 2.50, said sweetness/dryness being expressed using sweetness (total solids content) and acidity.

Description

Black tea drink in a container

The present invention relates to a container-packed black tea beverage containing a sweetener and a fruit juice.

Black tea is different from non-fermented tea such as green tea. Because it is fermented tea, it has different composition or characteristics from green tea. For example, a large amount of catechins are contained in green tea, and polymerization is carried out by oxidation of fermentation to produce theaflavins (orange pigment, astringency) and thearubigin (red pigment). Further, the anthocyanin polymer component is added to the astringent taste and bitterness, and is added with a palmitic acid (sweet taste, delicious taste) or caffeine to form a peculiar taste of the black tea.

A black tea beverage containing fruit juice added to black tea, such as a black tea beverage added with lemon juice, has been favored by drinking because of the taste of black tea and the refreshing feeling of juice.

Regarding such a black tea beverage containing fruit juice, there is a new proposal as described below.

For example, a black tea beverage containing fruit juice containing orange, lemon, apple and other juices and black tea extract is proposed to adjust the pH to 4.0 to 4.6 as a black tea beverage containing juice flavor and black tea flavor (Patent Document) 1).

In addition, when the black tea beverage containing the juice is stored for a long period of time, turbidity or precipitation occurs, and a method of suppressing turbidity or precipitation by performing tannic acid treatment on the black tea extract is disclosed (Patent Document 2).

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Publication No. 07-67533

[Patent Document 2] JP-A-2000-37164

In the past, the black tea beverage containing the juice is deeply loved and drunk due to the astringency of black tea and the refreshing feeling of juice and sour materials. However, recently, as the taste changes, the taste is strong, I feel the tendency of the astringent taste in the aftertaste and the person who feels strong stimulation.

Accordingly, the present invention provides a novel acidic black tea beverage which provides a bitter taste, astringent taste is suppressed, and is mildly felt by low irritation.

The present invention proposes a black tea beverage contained in a container, which contains 0.001 to 0.005 mass% of caffeine, and contains a sweetener and a fruit juice; and is characterized in that the acidity is in the range of 0.02 to 0.08%, and when the acidity is in the foregoing range The degree of Ganxin expressed by the degree of sugar and acidity is in the range of 1.50 to 2.50.

In such a black tea beverage that is contained in a container, the bitterness and astringency are suppressed, and it feels mild due to low irritation after drinking.

[Best form of implementing the invention]

The embodiments of the present invention are described below, but the scope of the present invention is not limited to the embodiments.

<This black tea drink>

The black tea beverage (hereinafter referred to as "this black tea beverage") of the present embodiment is a black tea beverage containing a sweetener and a juice, and is characterized in that the acidity and the degree of succulentness are black tea contained in a container within a specified range. Drink.

The black tea beverage is a black tea beverage contained in a container containing black tea extract (including black tea concentrate), juice, sweetener and other additives.

(black tea extract)

The black tea extract is obtained by, for example, immersing the red tea leaves in a solvent and stirring them, and then removing the black tea leaves by a solid-liquid separation method.

However, commercially available black tea extracts (including black tea concentrates) can also be used.

The black tea leaves of the black tea extract are the black tea leaves generally used in the black tea beverage, that is, the red tea leaves obtained by fermenting the tea leaves to make the tea.

The type of black tea such as the tea period, the shape, and the origin of the black tea is not particularly limited. However, the black tea beverage is particularly intended to adjust the amount of theogallin to a desired range. Therefore, it is preferred to select the type. For example, tea leaves with large leaves have a tendency to contain more tea, for example, Darjeeling or Nikiri, where tea is more abundant, and in contrast, Ubba or Pula. It is a tea with a small amount of tea. Therefore, based on this point of view, it is possible to adjust the desired tea substance content by mixing a plurality of types of tea leaves, as the case requires, while selecting the tea type.

Further, in order to reduce the amount of caffeine of the black tea, for example, by supercritical treatment of the tea leaves, washing the tea leaves with hot water, contacting the extract with the hydrogen ion exchange resin, and bringing the extract into contact with the activated clay or acid white soil, Can reduce the amount of caffeine.

Now, there are also commercially available teas that have been previously reduced in caffeine.

For the extraction of the black tea leaves, for example, according to a conventional method, a so-called kneading machine is used, and the raw material tea is used in an amount of 5 to 100 times, 10 to 100 ° C of soup, about 1 minute to 40 minutes, and if necessary, stirring 1 The extraction may be carried out under normal pressure from the next to several times. In addition, the content of the tea bismuth is used as a standard, and it is carried out at a temperature of 10 to 90 ° C, preferably 20 to 80 ° C, more preferably 30 to 70 ° C from the viewpoint of moderate flavor and suppression of liquid color change. Extraction is appropriate.

However, the extraction method, the extraction conditions, and the like are not particularly limited, and for example, pressure extraction may be performed.

The soup water used for the extraction may be, for example, pure water, hard water, soft water, ion-exchanged water, natural water or the like, and examples thereof include an aqueous solution containing ascorbic acid and pH-adjusted water.

An organic acid or an organic acid salt such as sodium ascorbate may be added to the extraction liquid.

The solid-liquid separation after the extraction is carried out by filtration or centrifugation, etc., as long as the black tea leaves can be removed to obtain a black tea extract. For example, stainless steel strainers or flannel cloths, filters, and other filtration methods currently used for removing extraction residues can be used arbitrarily. Further, centrifugation or diatomaceous earth filtration may be further carried out as needed.

(proportion of solid form from black tea relative to the total solid amount)

Regarding the solid content of the black tea in the black tea beverage, the ratio of the solid content from the black tea relative to the total solid content is preferably 2.0 to 8.0%. When the solid content of the black tea is 2.0% or more, the rich taste (concentration feeling) is not lacking, and when it is 8.0% or less, the astringency and the astringent taste are not strongly felt.

In this regard, the ratio of the solid content of the black tea relative to the total solid amount is preferably 2.0 to 8.0%, particularly 3.0% or more and 7.0% or less, and particularly preferably 4.0% or more and 5.0% or less. good.

Still, the solid form of the black tea can be adjusted by the addition amount of the black tea extract and the black tea concentrate.

(fruit juice)

The type of juice added to the black tea beverage is not particularly limited. For example, orange, peach, white grape, apple, lemon, strawberry, grapefruit, mango, pear, and mandarin can be used, and it can be used in one type or in combination.

Further, it is preferred to select the juice in consideration of the compatibility of the type of the black tea with the juice and the compatibility of the combined juices.

Further, from the viewpoint of improving the texture of the black tea beverage and the texture of the juice, the acidity of the juice added is 3.0% or less, particularly 0.1% or more and 2.0% or less, and particularly preferably 0.2% or more and 1.0% or less. should. In terms of the Guan Guan, it is preferably a fruit juice other than lemon, such as apple, orange, peach, and the like.

(amount of juice)

The amount of the juice of the black tea beverage (according to the Japanese Agricultural and Forestry Standards (JAS)) is preferably 0.05% by mass or more and 5.0% by mass or less, and particularly 0.1% by mass or more from the viewpoint of obtaining a moderate black tea feeling and a fruit juice feeling. 3.0% by mass or less is more preferable.

(Ganwei)

The black tea beverage is a sugar-containing material, and the type of the sweetener is not particularly limited, and may be any of a sugar or a artificial sweetener.

Examples of the saccharide include granulated sugar, glucose, fructose, sucrose, and reduced maltose.

Examples of the artificial sweetener include xylitol, stevia extract, palatinose, aspartame, potassium sulfamate, stevia, sacarin, sacarin sodium, sucralose and the like.

In terms of a balanced adjustment of the degree of sourness and sourness, the sugar which will affect the gamma scent is preferably used in combination with the artificial savoury material insofar as the scent is adjusted without affecting the scent.

(caffeine)

The caffeine content of the black tea beverage is preferably 0.001 to 0.005 mass%. When the caffeine content is 0.001% by mass or more, the throat is good. On the other hand, when it is 0.005% by mass or less, there is no strong bitterness.

Therefore, the caffeine content is preferably 0.001 to 0.005 mass%, more preferably 0.002 or more and 0.004 or less, and particularly preferably 0.0025 or more and 0.0035 or less.

Further, the caffeine content of the black tea beverage may be adjusted by using caffeine-reduced tea as described above, or by adjusting the extraction conditions.

(the content of theogallin)

Theogallin (3-galloylquinic acid) exhibits astringent taste and has a great influence on the flavor of the true black tea.

The tea content of the black tea beverage is preferably from 0.001% by mass to 0.002% by mass. When the content of the tea bismuth is 0.001% by mass or more, the rich taste (concentration) of the black tea can be felt, and a true black tea sensation can be obtained. On the other hand, if the content of the tea bismuth is 0.002% by mass or less, the astringency is obtained. It does not become too strong and makes the feeling of black tea outstanding.

From this point of view, the content of the tea fraction is preferably 0.001 to 0.002% by mass, particularly preferably 0.001% by mass or more and 0.0018% by mass or less, and more preferably 0.0013% by mass or more and 0.0015% by mass or less.

(caffeine / tea ratio)

In the present black tea beverage, it is more preferable to adjust the ratio of the caffeine content to the tea substance content in terms of the irritation caused by bitterness and astringency.

That is, in the present black tea beverage, the caffeine content relative to the tea substance content is preferably from 1.0 to 4.9. In the present black tea beverage, if the caffeine content relative to the tea content is 1.0 to 4.9, the irritation caused by bitterness and astringency can be reduced.

From this point of view, the ratio of the caffeine content of the tea content in the black tea beverage is preferably 1.0 to 4.9, particularly preferably 1.5 or more and 4.5 or less, and particularly preferably 2.0 or more and 4.0 or less. good.

(acidity)

The acidity of the black tea beverage is important from 0.02 to 0.08%.

When the acidity is 0.02% or more, the feeling of refreshment can be felt; if it is 0.08% or less, the strong sourness is not felt and the strong feeling is not felt.

From this point of view, the acidity of the black tea beverage is preferably 0.02 to 0.08%, particularly preferably 0.035 or more and 0.065 or less, and particularly preferably 0.04 or more and 0.055 or less.

The acidity of the black tea drink can be adjusted mainly by the type and content of the juice, the type and amount of the sour material.

(Ganxin)

Gansin is an indicator expressed in terms of sugar content (total solid content) and acidity.

In the black tea beverage, when the acidity is 0.02 to 0.08%, the degree of Ganshin is 1.50 to 2.50. When the degree of Ganxin is 1.50 or more, the sourness is not too strong, and the stimulation is not too strong. On the other hand, as long as the degree of succulent is 2.50 or less, the sweetness is not too strong, and the residual taste is not felt, so it is preferable.

Therefore, in the black tea beverage, when the acidity is 0.02 to 0.08%, the degree of Ganxin is preferably 1.50 to 2.50, particularly preferably 1.65 or more and 2.35 or less, and more preferably 1.80 or more and 2.20 or less. .

Further, the degree of scent of the black tea beverage can be adjusted by, for example, adjusting the type and amount of the sugar (sucrose/fructose), the type and amount of the juice, the amount of the black tea extract added, and the amount of the sour material added.

(tartaric acid)

Further, in the present black tea beverage, the ratio of the tartaric acid content (tartaric acid/sour flavor) relative to the sour taste content is preferably from 0.30 to 0.80 from the viewpoint of the aftertaste and the refreshing taste.

As long as the tartaric acid/sour-flavored material is 0.30 or more, it does not produce a sharp sour taste, so that it can be refreshed and softly sour, so it is preferable; as long as it is 0.80 or less, the aftertaste does not feel the astringency, so it is preferable. .

Therefore, the ratio of the tartaric acid/sour flavor of the black tea beverage is preferably from 0.30 to 0.80, more preferably from 0.4 or more and 0.7 or less, and more preferably from 0.45 or more to 0.65 or less.

Further, the ratio of the tartaric acid content/sour flavor content of the black tea beverage can be adjusted by, for example, the amount of tartaric acid added.

(Theaflavin content)

The content of the theaflavins in the black tea beverage is preferably 0.0002% by mass to 0.0012% by mass. When it is 0.0002% by mass or more, it is preferable to obtain a temporal change in color tone and a moderate black tea feeling. On the other hand, when it is 0.0012% by mass or less, it is possible to suppress the change with time and have black tea. This is the point of balance with juice.

Therefore, from this point of view, the content of the theaflavins of the black tea beverage is preferably 0.0002% by mass to 0.0012% by mass, particularly preferably 0.0004% by mass or more and 0.0008% or less, and particularly preferably 0.0006% by mass or more and 0.0007%. The mass % or less is more preferable.

Further, the content of theaflavins can be adjusted by the production conditions (tea type, extraction temperature, extraction conditions) of the added black tea extract.

(The tea bisphenol/theaflavin ratio)

In the present black tea beverage, it is more preferable to adjust the ratio of the tea substance content to the theaflavin content from the viewpoint of moderately varying the taste and flavor of the black tea and suppressing the change in the color tone over time.

That is, in the present black tea beverage, the ratio of the content of the tea substance (the content of the tea bismuth/TF) to the content of the theaflavin is preferably from 1 to 15. In the present black tea beverage, as long as the tea prime/TF is from 1 to 15, the moderate black tea sensation and the temporal change in color tone are reduced.

From this point of view, in the present black tea beverage, the ratio of the content of the tea substance (the content of the tea bismuth/TF) to the content of the theaflavin is preferably from 1 to 15, particularly preferably from 1.5 to 5 or less. In particular, it is more preferably 1.85 or more and 2.5 or less.

(catechin content)

Further, the content of the catechins in the black tea beverage is preferably from 0.002% by mass to 0.006% by mass. When it is 0.002 mass% or more, it is preferable to feel a rich taste (concentration of the concentration of black tea), and on the other hand, when it is 0.006 mass% or less, the astringency and the astringent taste are not felt. It is appropriate.

Therefore, from this point of view, the content of the catechins in the black tea beverage is preferably 0.002% by mass to 0.005% by mass, particularly preferably 0.0025% by mass or more and 0.0045% by mass or less, and particularly preferably 0.0030% by mass or more. 0.0040% by mass or less is more suitable.

Further, the catechin content can be adjusted by the addition amount of the black tea extract and the black tea concentrate.

(all solid form)

The total solid content of the black tea beverage is preferably from 3.2 to 4.6%. When it is 3.2% or more, there is no feeling of moisture and it is possible to feel thick. Therefore, as long as it is 4.6% or less, a moderate degree of concentration can be obtained without feeling the aftertaste. This is the point of ruin.

Therefore, from the viewpoint of the above, the total solid content of the black tea beverage is preferably 3.2 to 4.6%, particularly preferably 3.5% or more and 4.3% or less, and particularly preferably 3.7% or more and 4.2% or less.

Further, the total solid amount of the black tea beverage can be adjusted by, for example, the amount of sugar (sucrose/fructose), the amount of black tea extract, the amount of juice, and the addition amount of other additives.

(pH)

The pH of the black tea beverage is preferably from 3.0 to 5.0. When it is 3.0 or more, it is difficult to produce a creamdown, and the acidity is not too strong, so it is preferable. When it is 5.0 or less, it is preferable that the so-called sour taste cannot be felt and a moderate sourness can be obtained.

Therefore, from this point of view, the pH of the black tea beverage is preferably 3.0 to 5.0, particularly preferably 3.5 or more and 4.5 or less, and particularly preferably 3.7 or more and 4.2 or less.

<Method>

The black tea beverage is prepared by mixing and blending black tea extract (including black tea concentrate), juice, sweetener and other additives, and filling and sterilizing the container.

(blending)

In black tea extract (including black tea concentrate), juices, other additives such as sweeteners, sour materials, tartaric acid or other complexes such as water (hard water, soft water, ion exchange water, natural water, etc.), sodium ascorbate Any one or a combination of sodium ascorbate, sodium hydrogencarbonate, saccharide, dextrin, perfume, emulsifier, stabilizer, or other flavoring material, etc., as long as it is mainly adjusted for pH, Concentration adjustment, taste adjustment can be.

At the time of blending, the combination of caffeine content, tea bisphenol content, theaflavin content, catechin content, and the amount of solid tea derived from black tea are different types of black tea extract (including black tea concentrate) And mixing, the caffeine content, the tea content, the theaflavin content, the catechin content, and the solid content from the black tea can be adjusted.

(sterilization and container filling)

For heat sterilization, when it is only a canned beverage, for example, a method of heating to 95 ° C (heating pack), filling, and performing reverse sterilization may be mentioned. According to the need, after the filling, the sterilization of the sterilization pot (for example, under appropriate pressure (1.2 kg/cm ^{2 ,} etc.), heat sterilization at 121 ° C for 7 minutes), if it is a PET bottle, it is subjected to ultra high temperature. Sterilization (the mixing solution can be kept at 115 ° C ~ 150 ° C for 1 second to tens of seconds).

<Adjustment method of flavor of black tea beverage contained in container>

As described above, the caffeine is adjusted to 0.001 to 0.005 mass%, and the acidity is adjusted to a range of 0.02 to 0.08%, and when the acidity is within the above range, the degree of sugar (total solid content) and acidity are shown. The degree of succulence is adjusted to be in the range of 1.50 to 2.50, and the fragrance of the black tea beverage contained in the container can be adjusted.

<phrase description>

The "black tea beverage in a container" as used in the present invention means a black tea beverage contained in a container, but it also means a black tea beverage that can be drunk without dilution.

Moreover, the so-called "catechins" are shown as catechins (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin. Gallate (ECg) and epigallocatechin gallate (EGCg), the amount of which is the sum of these.

Moreover, the so-called "theaflavins" are shown as theaflavins (TF), theaflavins 3-o-gallate (TF3-G), and theaflavins 3'-o-gallic acid (TF3). '-G) and theaflavin 3,3'-di-o-gallic acid (TF3, 3'-G), this amount means the total amount of these.

In the case of "X~Y" (X, Y is an arbitrary number), it is "X or more, Y or less" when there is no special notice.

[Examples]

The present invention will be more specifically described by the following examples, but the present invention is not limited to the examples.

(caffeine amount)

The measurement was carried out by an HPLC method according to the method of Goto et al. (T. Goto, Y. yoshida. M. kiso and H. Nagashima, Journal of chromatography A 749 (1996) 295-299).

(the amount of tea times)

The container-packed black tea beverage obtained in the examples and the comparative examples was filtered through a 0.2 μm hydrophilic PTFE mesh (Millipore Co., Ltd., Japan), and then the tea was quantified by UPLC under the following conditions.

Device: ACQUITY UPLC/PDA system (Japan Waters Co., Ltd.), mobile phase (A solution): 0.1% phosphoric acid aqueous solution, mobile phase (B solution): acetonitrile gradient: eluate B 0% (0 minutes) → 0% ( 1 minute)→3% (3.5 minutes), flow rate: 0.5 ml/min, detected: UV 275 nm, sample injection amount: 5 μl, column temperature: 40 ° C

(catechin amount)

Quantification of catechins was carried out according to the method of Goto et al. (T. Goto, Y. Yoshida. M. KIso and H. nagashima, Journal of Chromatography A, 749 (1996) 295-299).

To the black tea beverages contained in the containers obtained in the examples and the comparative examples, a metaphosphoric acid solution was added for extraction.

After the extract was made up to volume, it was measured by HPLC method (high-speed liquid chromatography).

(the amount of theaflavins)

Quantification of theaflavins was carried out according to the method of Andrew P. Nelson et al. (Andrew P. Nelson, Rodney J. Green, Karl V. Wood, Mario G. Ferruzzi, Journal of Chromatography A, 1132 (2006) 132).

The container-packed black tea beverage obtained in the examples and the comparative examples was diluted with 50% acetonitrile, and the volume was measured by HPLC (high-speed liquid chromatography).

(from the solid amount of black tea)

Under the conditions of each of the examples and the comparative examples, only the tea leaves were extracted and filtered (before the juice, the sugar, and the sour material were added) to obtain an extract, and the extract was measured using a Brix measuring apparatus (DD-7 manufactured by Atago Co., Ltd.). The values obtained were converted into the final dilution amounts of the respective Examples and Comparative Examples, as shown in the table.

(all solid form)

The measurement was carried out by the following Brix measurement method.

(acidity)

After adding pure water to the black tea beverage (sample) and the juice of the container obtained in the examples and the comparative examples, the mixture was measured by a potentiometric titration method to a pH of 8.3 with a 0.1 mol/L sodium hydroxide solution.

The acidity (calculated in citric acid) was calculated from the titration of the sodium hydroxide solution. The calculation was carried out by a measuring machine, and the indicated value of the machine was recorded as acidity.

(Brix: refractometer method)

The measurement device temperature was adjusted to a predetermined temperature, and the measurement device (refractometer) was calibrated, and the container-packed black tea beverage (sample) obtained in the examples and the comparative examples was thinly applied to the crucible of the measurement device, and the measurement was performed. Indicates the value).

(pH: glass electrode method)

The pH meter was calibrated by a pH standard solution, and the black tea beverage (sample) in the container obtained in the examples and the comparative examples was placed in a beaker, and the glass electrode of the pH meter was inserted into the sample for measurement (the value of the recording machine was recorded).

(Ganxin)

The total solid content and acidity measured by the above method were used to calculate the degree of Ganxin by the following formula.

Gan Xindu = 0.86 × total solid form (Bx) - 1.16 × acidity - 1.31

<Black Tea Extract A>

100 g of mixed black tea leaves produced in Sri Lanka were added to 3000 g of ion-exchanged water heated to 60 ° C, and then extracted for 3 minutes while stirring. The obtained black tea extract was filtered through a stainless steel sieve (20 mesh), and then filtered through a stainless steel sieve (80 mesh). The filtrate was cooled to 15 ° C, and then filtered through a flannel to obtain a black tea extract A.

The black tea extract A contained 0.9% by mass of soluble solid content, 0.04% by mass of caffeine, 0.008% by mass of the tea bisphenol, and 0.005% by mass of theaflavins.

<Black Tea Extract B>

100 g of Darjeeling black tea leaves were added to 3000 g of ion-exchanged water heated to 30 ° C, and then extracted while stirring for 20 minutes. The obtained black tea extract was filtered through a stainless steel sieve (20 mesh), and then filtered through a stainless steel sieve (80 mesh). The filtrate was cooled to 15 ° C, and then filtered through a flannel to obtain a black tea extract B.

The black tea extract B contained 0.9% by mass of soluble solid content, 0.048% by mass of caffeine, 0.015% by mass of the tea bismuth, and 0.001% by mass of theaflavins.

<Black Tea Concentrate>

100 g of black tea leaves (manufactured by Plantextrakt Co., Ltd.) which had been subjected to supercritical treatment, and 3000 g of ion-exchanged water heated to 60 ° C were added, and extraction was carried out for 10 minutes while stirring. The obtained black tea extract was filtered through a stainless steel sieve (20 mesh), and then filtered through a stainless steel sieve (80 mesh). The filtrate was cooled to 15 ° C, filtered through a flannel cloth, and concentrated by a rotary thin evaporator to obtain a black tea concentrate.

The black tea concentrate contained 50.0% by mass of soluble solid content, 0.14% by mass of caffeine, 0.44% by mass of the tea bisphenol, and 0.17% by mass of theaflavins.

<Example 1>

Adding 500.0 g of black tea extract A and 21.0 g of black tea concentrate to add 40.0 g of apple juice (raw juice), 1.1 g of tartaric acid, 1.0 g of citric acid, 183 g of granulated sugar, and 100 g of fructose, and then add carbonic acid to adjust the pH to 3.80. Sodium hydrogen was added, and 10 g of the fragrance was further added, and then diluted with pure water to a total amount of 10,000 g.

The black tea beverage thus blended was heated to 95 ° C for sterilization, and then filled in a PET bottle container and cooled to obtain a black tea beverage (sample) contained in the container.

<Examples 2-12, Comparative Examples 1-10>

The amount of the black tea extracts A and B, the black tea concentrate, and various additives added was changed as shown in Table 1 and Table 2, and the black tea beverage contained in the container was prepared as shown in Table 1 and Table 2 ( sample).

(Functional Review 1)

For the beverages obtained in Examples 1-12 and Comparative Examples 1-10 (temperature 25 ° C), 10 items of sour taste, sweet taste, bitter taste, and astringent taste were determined by 10 skilled examiners (evaluators), according to the following The benchmarks are scored in four evaluation stages of 1 to 4, and the average score is rounded off and scored. For the total evaluation, the average of the evaluation items is 3.5 or more, and the number is 3 or higher. If the number is less than 3.5, the number is ○. If the number is less than 3, the number is less than 3, and the number is less than 3. The evaluation was made with "X".

= sour =

4: Tejia

3: Good

2: Ordinary

1: insufficient

= sweet taste =

4: Tejia

3: Good

2: Ordinary

1: difference

= bitter taste =

4: Very little

3: a little

2: I can feel it

1: I can feel strongly

= convergence =

4: Very little

3: a little

2: I can feel it

1: I can feel strongly

[Table 1]

[Table 2]

(examine)

It can be seen from the results of Tables 1 and 2 that when the caffeine content, acidity, and glucosinine are within a certain range, a good degree of sourness and sweetness, bitterness and astringent taste, and less irritation during drinking can be obtained. Black tea drink.

From this point of view, it is considered that when the caffeine is contained in an amount of 0.001 to 0.005% by mass, and in the black tea beverage containing the sweetener and the juice, the acidity is in the range of 0.02 to 0.08%, and when the acidity is in the above range The degree of sugar (the total solid amount) and the degree of acidity indicated by the acidity are adjusted to be in the range of 1.50 to 2.50, and the bitterness and astringency are suppressed, and mildness can be felt due to low irritation.

Further, as can be seen from the results of Tables 1 and 2, the balance between bitterness and astringency is better as long as the ratio of the content of caffeine to the content of the tea substance is within a certain range. A less stimulating black tea drink can be obtained.

From the viewpoint of the bitter taste and the taste balance, it is considered that the ratio of the caffeine content to the tea substance content is preferably 1.0 to 4.9, particularly 1.5 or more and 4.5 or less. In particular, it is more preferably 2.0 or more and 4.0 or less.

<Example 13-17>

Using the sample preparation method of Example 1, as shown in Table 3, the amount of black tea extract A, black tea concentrate, and various additives added was changed to prepare a black tea beverage (sample) contained in a container.

(Functional Review 2)

For the beverages obtained in the examples 13-17 (temperature: 25 ° C), the following two evaluation stages of 1 to 4 were used for the after-sales and refreshing tastes of the 2 items (10 pm). Score it and score the average after rounding off. For the total evaluation, the average of the evaluation items is 3.5 or more, and the number is 3 or higher. If the number is less than 3.5, the number is ○. If the number is less than 3, the number is less than 3, and the number is less than 3. The evaluation was made with "X".

= aftertaste =

For the no-residue astringency, the aftertaste of the comfort was evaluated on the following basis.

4: Tejia

3: Good

2: Ordinary

1: difference

= refreshing taste =

The refreshing and mild sour taste was evaluated on the following basis.

4: Tejia

3: Good

2: Ordinary

1: difference

[table 3]

(examine)

As can be seen from the results of Table 3, as long as the ratio of the content of tartaric acid (tartaric acid/sour sauce) relative to the content of the sour taste is within a certain range, a refreshing and mild sour taste can be obtained, and no aftertaste and a pleasant aftertaste are obtained. Black tea drink.

From the viewpoint of the aftertaste and the refreshing taste, it is considered that the ratio of the tartaric acid content (tartaric acid/sour flavor) to the content of the sour taste is preferably 0.30 to 0.80, particularly preferably 0.4 or more and 0.7. Hereinafter, it is more preferably 0.45 or more and 0.65 or less.

<Example 18-23>

Using the sample preparation method of Example 1, as shown in Table 4, the amount of black tea extract A, black tea concentrate, and various additives added was changed to prepare a black tea beverage (sample) contained in a container.

(Functional Review 3)

For the beverages obtained in the examples 18-23 (temperature: 25 ° C), the four evaluations (the product evaluators), the two items for the scent and the rich taste, according to the following criteria, the four evaluation stages of 1 to 4 Score it and score the average after rounding off. For the total evaluation, the average of the evaluation items is 3.5 or more, and the number is 3 or higher. If the number is less than 3.5, the number is ○. If the number is less than 3, the number is less than 3, and the number is less than 3. The evaluation was made with "X".

= aroma =

The aroma of the nose was evaluated on the following basis.

4: Especially good

3: Good

2: Ordinary

1: difference

= rich taste =

The black tea concentration and flavor were evaluated on the following basis.

4: Especially good

3: Good

2: Ordinary

1: difference

[Table 4]

(examine)

As can be seen from the results of Table 4, as long as the ratio of the solid content from the black tea relative to the total solid content is within a certain range, a black tea beverage having excellent nasal scent and a moderate black tea concentration (rich flavor) can be obtained.

From the viewpoint of the flavor and the rich taste, it is considered that the ratio of the solid content from the black tea relative to the total solid content is preferably 2.0 to 8.0%, particularly 3.0% or more and 7.0% or less. In particular, it is preferably 4.0% or more and 5.0% or less.

<Examples 24-26>

Using the sample preparation method of Example 1, as shown in Table 5, the amount of the black tea extract A, the black tea concentrate, and various additives was changed to prepare a black tea beverage (sample) contained in the container.

(Functional Review 4)

For the beverages obtained in the Examples 24-26 (temperature: 25 ° C), the following two evaluation stages of 1 to 4 are based on the following criteria for the 2 items of the aftertaste and the texture of the juice by 10 skilled examiners (reviewers). Score it and score the average after rounding off. For the total evaluation, the average of the evaluation items is 3.5 or more, and the number is 3 or higher. If the number is less than 3.5, the number is ○. If the number is less than 3, the number is less than 3, and the number is less than 3. The evaluation was made with "X".

= aftertaste =

For the refreshing and comfortable aftertaste, the following criteria are evaluated.

4: Especially good

3: Good

2: Ordinary

1: difference

= juice texture =

The juice concentration and the flavor were evaluated on the following basis.

4: Especially good

3: Good

2: Ordinary

1: difference

[table 5]

(examine)

As is clear from the results of Table 5, as long as the acidity of the juice added is within a certain range, the aftertaste at the time of drinking, the feeling of the concentration of the juice, and the flavor are more excellent.

From this point of view, from the viewpoint of improving the aftertaste of the tea beverage and the texture of the juice, it is considered that the acidity of the added juice is 3.0% or less, particularly 0.1% or more and 2.0% or less, and particularly 0.2% or more. 1.0% or less is appropriate.

Claims (6)

A black tea beverage contained in a container, which comprises 0.001 to 0.005 mass% of caffeine, and contains a sweetener and a fruit juice; characterized by an acidity in the range of 0.02 to 0.08%, and when the acidity is in the foregoing range, the total solid amount is The degree of Ganxin shown by the acidity is in the range of 1.50 to 2.50. The black tea beverage contained in the container of claim 1, wherein the ratio of the tartaric acid content to the sour content is 0.30 to 0.80. The black tea beverage contained in the container according to claim 1 or 2, wherein the ratio of the solid content from the black tea relative to the total solid content is 2.0 to 8.0%. For example, the black tea beverage contained in the container of claim 1 or 2, wherein the acidity of the added juice is 3.0% or less. The invention relates to a method for manufacturing a black tea beverage contained in a container, which comprises 0.001 to 0.005 mass% of caffeine, and contains a sweetener and a juice; and is characterized in that the acidity is adjusted to a range of 0.02 to 0.08%, and when the acidity is in the foregoing range The Gansin degree indicated by the total solid content and the acidity is adjusted to be in the range of 1.50 to 2.50. A method for adjusting the flavor of a black tea beverage contained in a container, characterized in that the caffeine is adjusted to 0.001 to 0.005 mass%, and the acidity is adjusted to a range of 0.02 to 0.08%, and the acidity is in the foregoing range The amount of sugar and the degree of acidity indicated by the acidity are adjusted to be in the range of 1.50 to 2.50.